Or if it stays cold and gloomy I'll light the fire and have a yummy kipfler lunch while listening to the pre-match broadcast.
Last weekend I turned over the potato bed and dug up many kilos of gorgeous kipfler spuds.
AKA as German ginger spuds, these waxy gems are marvellous!
With a pale yellow skin and flesh, tossed in oil, sprinkled with rosemary and roasted with garlic they are a real treat.
I also grew some dutch cream and pontiacs - lovely spuds but not as tasty.
Next time I'll aim to grow a few more varities.